1 head of radicchio or trevisse lettuce
Sea salt and ground black pepper
3tbsp red-wine vinegar
60ml/21/2fl oz mild olive oil
20ml/1fl oz olive oil
Place a pan of water on to boil. Place the eggs in the pan and boil until hard. This should take about eight minutes. Break up the lettuce, discarding the outer layer; wash and gently pat dry. Peel the eggs and grate on the finest side of your grater.
Now peel and chop the shallots finely. Place them in a bowl, season with salt and pepper, and pour over the vinegar. Stir to combine and then pour in the olive oil. Stir again and set aside while you cook the scallops.
Place a non-stick pan on the stove over a high heat. Pour in the oil and season the scallops lightly with salt and pepper. When the pan is hot, add the scallops and cook on one side without turning for one minute, then turn and cook for 40 seconds, and remove.
To serve, arrange the salad leaves on a plate, place the scallops on top, spoon over the shallot dressing and finish with the grated egg. Serve immediately.